#Repost @bachour1234 with @repostapp @bakelikeapro ・・・ Recipe: white chocolate and Berries Verrine . Ivoire White Chocolate Cremeux 3g silver gelatin sheet 237 g whole milk / full fat milk 237 g heavy cream / double cream 105 g egg yolks 50 g granulated sugar (US) 300 g Valrhona Ivoire white chocolate, 35% 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a medium sized pot, bring milk and cream to a boil. 3. In a small bowl, whisk to combine egg yolks and sugar, and slowly add hot liquid to temper. 4. Return mixture to pot and cook to 82°C / 180°F. Stir in gelatin to dissolve. 5. Place chocolate into a bowl and strain hot mixture over chocolate. Whisk to emulsify. Allow to cool to room temperature. 6. Fill 1/3 of each glass with Ivoire White Chocolate Cremeux. Reserve in the refrigerator until set. Blueberry Jelly 5 g silver gelatin sheets 196 g blueberry purée 42 g granulated sugar (US) 24 g water (for the syrup) 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. 3. Allow to cool to room temperature. 4. Pour it over the Ivoire White Chocolate Cremeux and refrigerate until set. Berries Cremeux 3 g silver gelatin sheet 90 g strawberry purée 90 g raspberry purée 20 g blueberry purée 70 g whole eggs 55 g egg yolks 55 g granulated sugar (US) 70 g unsalted butter, room temperature 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a medium size pot, bring the three purées to a boil. 2. In a small bowl, whisk to combine eggs, egg yolks and sugar and slowly add hot purée mixture to temper. 3. Cook mixture to 82°C / 180°F. Stir in gelatin and mix well. 4. Once the mixture has cooled to 35°C / 95°F, add butter and make an emulsion using a hand blender. 5. Allow to cool to room temperature. Pour over the jelly and refrigerate until set Fresh berries Assembly 1. Garnish verrine with fresh berries. 2. Pipe coconut whipped ganache and fill a pipette with strawberry purée and pour next to it

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